Ingredients:
Marinade:
1/2 c. white wine
6 Tbsp. Lemon Olive Oil
1 tsp. chopped garlic
1/2 tsp. crushed rosemary
1/2 tsp. crushed thyme
1/4 tsp. sea salt
1/4 tsp. ground pepper
4 - 8 oz. salmon fillets, skin on
Crust:
1 c. finely chopped walnuts
1 c. finely chopped croutons
1 Tbsp. chopped chives
2 Tbsp. Lemon Olive Oil
2 Tbsp. Oregano White Balsamic
Marinade:
1/2 c. white wine
6 Tbsp. Lemon Olive Oil
1 tsp. chopped garlic
1/2 tsp. crushed rosemary
1/2 tsp. crushed thyme
1/4 tsp. sea salt
1/4 tsp. ground pepper
4 - 8 oz. salmon fillets, skin on
Crust:
1 c. finely chopped walnuts
1 c. finely chopped croutons
1 Tbsp. chopped chives
2 Tbsp. Lemon Olive Oil
2 Tbsp. Oregano White Balsamic
Instructions:
Preheat a grill. Mix marinade ingredients in a baking pan. Add salmon, turn to coat, and marinate for 10 minutes. Preheat the oven to 400F. In a small bowl, mix walnuts, croutons, chives, Lemon Olive Oil, and Oregano White Balsamic Vinegar. On a grill, place salmon meat side down for 4 minutes or until seared. Remove and place on foil lined baking sheet, skin side down. Lightly brush with marinade. Sprinkle crust on top. Bake for 4 to 8 minutes, or until the salmon is cooked to the desired doneness and the crust is golden.
*Tested in Heart Health Cooking Class
